Description
Creamy “Crab and Corn Chowder” blends coastal flavors with sweet summer corn. Rich seafood and hearty ingredients promise a comforting bowl you’ll savor down to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 2 cans (6 ounces each) crabmeat, drained
- 1 can (8-1/4 ounces) whole kernel corn, drained
- 2 medium potatoes, diced
- 3–1/2 cups milk
- 1 cup half-and-half cream
Vegetables:
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 celery rib, chopped
Seasonings and Extras:
- 4 bacon strips, cooked and crumbled
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
Instructions
- Melt butter in a large saucepan over medium heat, sautéing onions until translucent and softened.
- Sprinkle flour over the onions, stirring continuously for 2-3 minutes to create a golden roux and eliminate raw flour taste.
- Slowly pour milk into the roux, whisking constantly to prevent lumps and create a smooth, creamy base.
- Incorporate crabmeat, diced potatoes, bell pepper, celery, and corn into the thickened mixture.
- Pour in half-and-half, then add bay leaf, parsley, salt, nutmeg, and white pepper to enhance the chowder’s depth of flavor.
- Reduce heat, cover the saucepan, and allow the chowder to simmer gently for 35-40 minutes, letting the ingredients meld and vegetables become tender.
- Discard the bay leaf to prevent any bitter undertones in the final dish.
- Ladle the rich, creamy chowder into bowls and optionally garnish with fresh parsley and crispy crumbled bacon for added texture and visual appeal.
Notes
- Choose fresh, high-quality crabmeat for the most authentic and rich seafood flavor in your chowder.
- Opt for sweet corn kernels, preferably fresh or frozen, to enhance the natural sweetness of the dish.
- Adjust the consistency by adding more milk or half-and-half if the chowder becomes too thick during simmering.
- For a lighter version, substitute half-and-half with low-fat milk and use less butter during the initial sautéing process.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg